Romesco sauce recipe

Romesco sauce recipe

This is one of many Spanish recipes I picked up whilst working with a top bloke in a makeshift tapas restaurant for about 3 months, he was my head chef and he’d come to England from Barcelona for work.

Romesco sauce is more of a cold dip, but it goes great with most meat especially steak.

It’s nice and easy to make so let’s get to the recipe!

Ingredients (makes about 400g)
  •     200-250g red peppers, roasted. You can roast your own or use ones in a jar from the shop.
  •     100-150g blanched almonds
  •     2-4 plum tomatoes
  •     1-3 tbsp garlic paste, more garlic will give it more heat I usually chuck quite a lot in
  •     Either sherry, cider, white/red wine vinegar or lemon juice (1 or 2 tbsp)
  •     1 tbsp smoked paprika
  •     70-100ml olive oil
  •     Handful of fresh basil
Equipment
  •     Frying pan
  •     Food processor or immersion blender and measuring jug (food processor works best)
Cooking method (5-10 minutes)
  1.     First you want to lightly toast the almonds so heat the frying pan to a medium-highish heat.
  2.     When it’s nice and hot add the almonds and stir/toss them constantly for a few minutes until there’s nicely browned parts on the almonds, remove onto a plate and put to one side.
  3.     Drain the red peppers so there’s not too much oil on them and put them in the food processor with the almonds, tomatoes (cut into quarters), garlic, paprika, vinegar and basil. (Everything except the oil).
  4.     Blitz until you have a lumpy paste looking concoction.
  5.     Leave the food processor running and pour in about 1tbsp of olive oil. After 5-10 seconds (or until the oil is fully mixed in) do this again until you have the consistency you want (the oil will emulsify the whole thing binding it into a sauce/dip)
  6.     Add salt and pepper if you think it needs it.
  7.     Dip! Or drink?

¿Cuál es la fruta que más se ríe?

La naranja, ja, ja, ja, ja…

Bad jokes aside, romesco is a delicious and easy sauce that can be whipped up in about 5 minutes.

It’s great on a buffet as a dip or you can use it to marinate meat.

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